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  • ITALIAN PASTA TYPES AND SHAPES REGION BY REGION
    ITALIAN PASTA TYPES AND SHAPES REGION BY REGION
    85298 Views

    How many pasta shapes exist in Italy? Around three hundred! Any pasta shapes that you can think of has been created over the years and combined with a specific sauce. First of all, Italian pasta shapes are divided into two main categories: long-length and short-cut. Then they can also be sorted according to the type of surface, whether they are dried, stuffed etc. Each region has given free rein to its creativity, helping to shape a one-of-a-kind culinary and cultural landscape.

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  • DIFFERENCES BETWEEN GRANA PADANO AND PARMIGIANO REGGIANO
    DIFFERENCES BETWEEN GRANA PADANO AND PARMIGIANO REGGIANO
    32988 Views

    Parmigiano Reggiano and Grana Padano cheeses have a similar shape, colour and paste, but they follow completely different product specifications as requested by their respective protection consortia. Parmigiano Reggiano and Grana Padano are two of the most famous and outstanding Italian cheeses: two respectable PDO cheeses with very ancient origins, which, over time, have become part of a very specific cultural identity to the point where people are now taking sides.

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  • ITALIAN RICE CULTIVARS
    ITALIAN RICE CULTIVARS
    27933 Views

    In Italy rice is rarely seen as a side dish; it is an actual ingredient used in both traditional and more innovative dishes. Timbales, risotto, supplì stuffed rice balls, rice meatballs, rice salads…The Italian regional culinary tradition features plenty of recipes with rice. Nowadays we can find many rice cultivars on the market and luckily, the general public is getting to know many rice companies. Let’s plunge into the world of Italian rice.

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  • DISCOVERING ITALIAN RAW MILK CHEESES
    DISCOVERING ITALIAN RAW MILK CHEESES
    22191 Views

    Raw milk means milk which does not undergo any heat treatment prior to becoming cheese. According to Slow Food, cheeses made from this type of milk, i.e. raw milk Italian cheeses, are the only ones that preserve an invisible bacterial biodiversity, a great treasure that makes these culinary products truly unique.

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  • ‘NDUJA FROM CALABRIA: FOOD PAIRING AND RECIPES
    ‘NDUJA FROM CALABRIA: FOOD PAIRING AND RECIPES
    18998 Views

    ‘Nduja from Calabria is definitely addictive; I am sure of it. One taste and you’re in love, because ‘Nduja salami spread is spicy but aromatic, it is creamy, it can enhance the flavour of many dishes and it takes you all the way to Calabria, whenever you feel like it. Even a dish as simple as ‘Nduja salami spread on a toasted slice of bread will satisfy your senses - and your palate.

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  • Tuscan Aglione garlic: history and recipes
    Tuscan Aglione garlic: history and recipes
    13664 Views

    Tuscan Aglione garlic is not just a ‘big’ garlic, it is an unfortunately lesser-known variety of common garlic. Its main feature is not only its size, but also its surprisingly pleasant taste. It’s very easy to digest and doesn’t cause an unpleasant breath, so much so that it is known as the ‘kiss garlic’.

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  • Truffle oil, how to use it in the kitchen
    Truffle oil, how to use it in the kitchen
    11642 Views

    A thread of truffle oil turns any dish into a delicacy. Unique scent and one-of-a-kind long-lasting taste – truffle is a rare gem. And truffle oil is like liquid gold – so precious and elegant. You should never compromise on quality, when it comes to truffle oil: only choose Italian oil with fine truffles and no artificial aromas. One suggestion: do not use too much truffle oil and never use it to cook – now give free rein to your creativity! 

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  • Some suggestions for a mouth-watering cold cut platter
    Some suggestions for a mouth-watering cold cut platter
    8412 Views

    All Tuscan people like myself would probably agree with me, when I say that cold cut platters are my favourite starter dish, but they are much more than that. They can be served in a summertime buffet or can be enjoyed during an informal dinner. However, it goes without saying that the cold cuts that you choose for your platter must be delicious, genuine and of high quality. 

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  • MORTADELLA MODENA O BOLOGNA?
    MORTADELLA MODENA O BOLOGNA?
    8131 Views

    Esiste qualcosa di più appagante di un bel pezzo di focaccia farcito con voluttuose fette di mortadella? La merenda di quando eravamo piccoli e il comfort food perfetto ora che siamo cresciuti. Le caratteristiche principali di una mortadella di qualità sono le carni magre dal colore rosa brillante alternate a cubetti di grasso bianchi; il profumo intenso e aromatico; il gusto delicato e saporito. Tutti conosciamo la mortadella di Bologna, eppure si sente parlare spesso di mortadella Modena....

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  • Italian grating cheeses
    Italian grating cheeses
    7867 Views

    Grating cheeses play an especially important role in the Italian cuisine. Let’s take a look at Parmigiano Reggiano, Pecorino Romano and Grana Padano - the absolute icons of the Italian cheese landscape.

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  • 3 mouth-watering recipes with peperoni cruschi
    3 mouth-watering recipes with peperoni cruschi
    7688 Views

    Peperoni cruschi crispy, dried bell peppers are a specialty from the region Basilicata, where you may spot them tied in long braids, drying in the sun. They can be eaten by themselves as snacks or they can be added to any dish to kick the flavour up a notch. And they are incredibly crunchy!

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  • PRODOTTI TIPICI ITALIANI: UN VIAGGIO NEL NORD DELL’ITALIA
    PRODOTTI TIPICI ITALIANI: UN VIAGGIO NEL NORD DELL’ITALIA
    7641 Views

    Ogni prodotto tipico italiano riflette tradizioni e usanze che fanno parte da secoli della vita quotidiana delle persone del luogo, sia a tavola sia in cucina, ed è creato con materie prime coltivate o prodotte con cura da generazioni seguendo metodi di lavorazione spesso artigianali. E oggi vogliamo proprio partire per un viaggio gastronomico tra i prodotti alimentari italiani d’eccellenza delle nostre regioni settentrionali, per scoprire l’incredibile varietà di frutta, ortaggi, salumi e...

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